In a large stockpot (1 1/2 gallon capacity), put 1/2 cup of extra virgin olive oil over medium heat, then add the leeks and cook until soft brown but not brown. Then add the carrot and celery stirring occasionally.

Shake the pot occasionally to prevent sticking. Note: The fish should be left at room temperature for 20 minutes before addint them to the broth. Put the fish in one at a time, allowing a few seconds for the broth to adapt to the temperature change.

Carefully remove the fish from the broth with a slotted spoon and spatula or skimmer and transfer to a large bowl or deep platter.

Arrange the fish on the platter more or less in the order in which you put them into the pot.

Keep them warm by covering with a sheet of aluminum foil.

Strain the broth through a fine mesh strainer into a large bowl, disarding what doesn't go through.

Sprinkle the fish and soup with the parsley.

To serve, place the toasted bread in the bottom of each individuas soup bowl, spoon the broth over all.

Pass "Rouille" sauce at the table for guests to stir into the bouillabaisse, then serve the fish on a serving platter.

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